Vegetable Ceviche

vegetable ceviche
Menu Part: 
Side Dish
Cuisine Type: 

Sweet and crunchy vegetables are tossed with the enhancing ingredients - cilantro, lemon, garlic, and onion - which give ceviche its pleasing gusto.


2 ears fresh corn, shucked
3 oz. new potatoes, parboiled and finely diced
1 bunch scallions, sliced
3 fresh asparagus spears, trimmed and finely diced
1⁄4 cup green beans, each sliced into 8 pieces
1 bell pepper, seeded and finely diced
2 Roma tomatoes, peeled, seeded, and finely diced
2 shallots, finely diced
3 tbsp. fruity olive oil
1 tsp. roasted garlic
2 tbsp. fresh lemon juice
1⁄2 tbsp. salt
1⁄4 tsp. black pepper
1 tbsp. chopped cilantro
2 corn husks, for garnish
Cooked corn on the cob, cut into 10 slices, for garnish
Cilantro sprigs, for garnish


1. Cook corn and remove kernels into large bowl. Add potatoes, scallions, asparagus, green beans, bell pepper, and tomatoes; toss to combine.

2. Sauté shallots in 1 tbsp. oil 1 min; add to corn mixture. Stir in roasted garlic, remaining oil, lemon juice, salt, black pepper, and cilantro; chill 1 hr.

3. Arrange corn husks on plates; mold corn mixture on top. Garnish with corn cob slices and cilantro sprigs.

More From FoodService Director

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources